| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken breast, no skin, no bone, R-T-C, halved |
|
|
Salt, to taste |
| 1/2 |
ts |
Pepper, freshly ground |
| 2 |
ts |
Betty's Butter, (see below) |
| 1/4 |
c |
Dry white wine, or chicken broth |
| 1 |
|
Garlic clove, minced |
| 2 |
tb |
Fresh lemon juice |
| 4 |
sl |
Lemon |
| 2 |
tb |
Fresh parsley, chopped |
INSTRUCTIONS
Place chicken on cutting board between two sheets of waxed paper and pound
to
1/4 inch thickness. Season each side of chicken with salt and
pepper. In a large non-stick skillet, heat half of Betty's Butter. Cook
chicken over medium-high heat 3 minutes on each side OR UNTIL COOKED
THROUGH. Remove to a serving dish and keep warm. Add wine or chicken broth
to skillet and cook 2 minutes over high heat. Reduce heat, and stir in
remaining butter, garlic and lemon juice. Spoon juice over chicken; top
each chicken piece with a lemon slice and parsley.
NOTES : When I input this recipe to MasterCook (v 4), the only ingredient
entry for boneless, skinless chicken breast has "R-T-C" in the name. I'm
assuming that R-T-C means ready to cook, but can't imagine why that's
included. We buy boneless skinless chicken breasts, and trim off any
remaining fat before cooking. I usually find that it takes well over 3
minutes of cooking chicken on each side. Also, my large non-stick skillet
only holds 2 flattened chicken breast halves at one time, so I cook the
pieces in batches and keep them warm on a platter in the oven until they
are all cooked. Diabetic exchanges: 3 low-fat meat If no garlic cloves
available, substitute 1/8 tsp garlic powder
Recipe by: Betty Marks, Light & Easy Diabetic Cuisine
Posted to Digest eat-lf.v097.n021 by ellen@qnetix.ca (ellen@qnetix.ca) on
Jan 21, 97.
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